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Garlic prawn fettucine



  • 375g fettuccine
  • 300g packet of frozen garlic prawns
  • 300ml thickened light cream
  • 1 cup (120g) frozen peas
  • 1 lemon, zested and juiced
  • 1/4 cup dill sprigs


  1. Cook the pasta in a large saucepan of boiling water following packet directions. Drain well.
  2. Meanwhile, heat a large non-stick frying pan over high heat. Cook the prawns, tossing occasionally, for 5 mins or until prawns curl and change colour. Add cream and bring to a simmer. Add peas and lemon juice and cook, stirring, for 2 mins or until heated through. Add the pasta, half the dill and half the lemon zest. Toss to combine. Season.
  3. Divide among serving bowls. Sprinkle with remaining dill and lemon zest